Each and every Indian person loves rajma chawal and rajma chawal can only taste good if the rajma masala is made to perfection. This recipe helps you to understand the steps and perfectly make rajma masala each and every time. 

What is Rajma Masala ?

Rajma, also known as lal lobia, is a vegetarian meal from India that features red kidney beans in a rich stew that contains a variety of whole spices. It is typically eaten with rice. In India, Nepal, Bangladesh, and the Punjab portion of Pakistan, it is a staple food. After the red kidney bean was introduced to the Indian subcontinent from Mexico, the dish evolved. Kidney beans are served with boiling rice as rajma chawal.

Quick and Easy Rajma Masala

Making Rajma Chawal couldn't be easier if you use this recipe to make the best rajma masala you will ever try. The step by step description of each and every ingredient as well as part of the recipe helps you to easily understand and make it.

How to make Rajma Masala 

1. Add unsoaked rajma into a pressure cooker, with some water and a few drops of oil. Cover and cook the rajma on level 2 for 1 hour. Once cooked, release the pressure, open the lid and set them aside to cool. 
   
   
2. In a trivantage kadai, add some ghee with chopped ginger and garlic, chopped onions, slit green chillies and dry spice powders. Add a little water and mix everything together. 
    
3. Add tomato puree to the kadai, mix it up and finally add cooked rajma. Add a cup of water and some yellow butter. Let the mixture reduce for 5 minutes. 
    
4. Serve the rajma hot and garnish with some chopped coriander and ginger juliennes. 
   
   

Expert Tips

1. If the rajma is soaked, cook it for just 40 minutes.
2. The water is added after the masalas to avoid the masalas from burning.
3. Reduce the mixture to whatever consistency you like.